Cherry butter cake

Name: Cherry butter cake
Cook time: 2 h
Total time: 2 h
Yield: 20
Ingredients: 500 g flour, 1 cube (42 g) yeast; 1/8 l + 1/8 l + 5 tablespoons + 200 ml milk; 1 TEASPOON + 200 g + 3-4 tablespoons sugar; 1 package Vanillin sugar; 1 pr. salt, 1 egg, 1 tablespoon oil (size M); 75 g + 75 g soft butter; 500 g (720 ml) fresh or 1 glass of sweet/sour cherries 350 ml cherry juice; 7-10 Tbsp 1 p. custard powder "vanilla" (for cooking; for 1/2 l milk); 100 g Sour cream or crème fraîche; 8 TABLESPOONS flaked almonds

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 20

500 g flour, 1 cube (42 g) yeast
1/8 l + 1/8 l + 5 tablespoons + 200 ml milk
1 TEASPOON + 200 g + 3-4 tablespoons sugar
1 package Vanillin sugar
1 pr. salt, 1 egg, 1 tablespoon oil (size M)
75 g + 75 g soft butter
500 g (720 ml) fresh or 1 glass of sweet/sour cherries 350 ml cherry juice
7-10 Tbsp 1 p. custard powder "vanilla" (for cooking; for 1/2 l milk)
100 g Sour cream or crème fraîche
8 TABLESPOONS flaked almonds

Directions

1
Pour the flour into a bowl and make a depression in the middle. Crumble the yeast into it. Heat 1/8 l milk and 1 tsp sugar. Pour the yeast into the hollow, mix with some flour to make a pre-dough. Cover and leave to rise in a warm place for about 15 minutes
2
Heat 1/8 l milk. Add 70 g sugar, vanillin sugar, salt, egg, oil and 75 g butter to the pre-dough, knead. Cover and leave to rise for about 30 minutes
3
Wash, stalk and stone the cherries. Mix 3 tablespoons of juice with half of the pudding powder. Boil up the rest of the juice and 80 g sugar. Stir in the pudding powder and bring to the boil again briefly. Fold in cherries. Let cool down
4
Grease a baking tray (approx. 35 x 40 cm) and dust with flour. Roll out the yeast dough on it. Cover and leave to rise in a warm place for about 20 minutes
5
Mix the rest of the pudding powder and 5 tablespoons of milk. Bring 200 ml milk and 50 g sugar to the boil. Stir in the pudding powder and bring to the boil again briefly. Let it cool down a little bit. Then stir the sour cream into the pudding
6
Press depressions into the dough. Alternately fill in pudding and cherry compote. Spread 75 g butter in flakes and 3-4 tbsp. sugar on the cake. Bake in a hot oven (electric range: 200 °C / convection oven: 175 °C / gas: level 3) for about 15 minutes. Sprinkle with flaked almonds. Bake at the same temperature for another 15 minutes